Monthly Archives: March 2020

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Here is our update on how the farm is handling the current global pandemic…
Hi Food Farmers,
Well, our unseasonably warm weather has ground to a halt much like everything else right now, so it’s still looking pretty snowy here at the farm. But the onions are up and the first planting of tomatoes is germinating! I almost have the planting schedule and field maps done, but that work has been interrupted by a lot of planning for this viral epidemic. We have a good start, but there’s more to be done to ensure the health and safety of our staff, members, and family.
The first step was to review our Food Safety Plan. In addition to our annual update, we’re developing an addendum to reflect special precautions to take regarding Covid-19. While we will have new procedures for most aspects of farm operations, much of our seasonal crew will be starting in just a couple of weeks, so figuring out how to keep staff and family safe is the priority this week. I am talking to pick up site hosts to figure out how to keep everyone protected during Summer Share season. We’re hoping to have share pickup outside for the last Winter Share, but we need to begin planning for summer as it looks like this outbreak requires an extended adjustment to the way we interact.
We are very concerned about the impact on our restaurant customers, including the Duluth Grill, Wussow’s Concert Cafe, OMC Smokehouse, and Chester Creek Cafe. These have been such steadfast supporters of our farm that an extended impact on them could be really harmful to us as well as the community as a whole. Many of them are offering curbside service, so please patronize them as you are able.
There will be more information to come, but I wanted to let you know that we are closely monitoring the situation and doing our best to ensure a safe and stable local food supply.
One other quick note: I was on the KUMD show The Simple Plate last week. If you’re interested in hearing me ramble about local food, agriculture, and what it’s like growing up on an organic farm, you can find the episode here: https://www.kumd.org/post/simple-plate-food-farm
Finally – a quick note on shares – we are filling up quickly!
We are seeing an increased interest in accessing local food, so if you haven’t signed up yet, please do so soon! Either click here or go to www.foodfarm.us and select the “CSA Shares” tab. If you have friends who are interested, please send them the signup link as well.
We are aware that the disruption to the economy may make it more difficult to make payments on time. Part of the beauty of Community Supported Agriculture is that members are able to support each other, not just the farm. Since most members are able to pay in advance for their share, the farm has flexibility for those who are experiencing financial difficulty. Please try to be proactive and reach out to me beforehand so we can come up with a payment plan.
We also have the Food Access Fund available to help those who would not otherwise be able to afford the full cost of a share. Please donate if you are able, and please contact me if support is needed.
Thank you all and take care!
Janaki

March Winter Share

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Est. 2012

Storing carrots from last season has proven to be difficult this winter. We harvested so, so many carrots and filled every available space with them at the end of October. But between harvest and now, we’ve lost quite a few of them.

It’s been disappointing to see carrots go bad like this- and we wish we had answers. Our best guess at this point is that it was a result of having such excessive wetness this fall. From discussions Janaki had with a few growers at the Organic Conference, it sounds like others have had similar problems every once in awhile. At least we’re not alone, but after so many years of winter storage it’s definitely a surprise when things like this happen. The winter farm crew and volunteers have been putting on a brave face and dealing with a lot of focused sorting as carrots get checked, one by one. If I had a dollar for every carrot I’d inspected this winter, I’d be writing this from a yacht. In the Mediterranean. A small yacht, but still.

The pigs over at Yker Acres have been having a great winter enjoying the castoff carrots, but it’s been hard for the crew after all of the work that went into such a great crop. Fortunately, we did go into the fall with a record amount of carrots, so we should have plenty for the April shares, even with the amount we’ve lost.

But carrot rot isn’t the only thing happening on the farm. Dave was back at work in the greenhouse starting onions and greens last week, the days are brighter than they were a month ago, and the rutabagas stored just fine, don’t you worry! 

It shouldn’t surprise me that one negative thing can easily fill up the nooks and crannies of our collective mood. It just seems to be the way it is. When faced with disappointment and difficulty it gets harder and harder to have a broader outlook on things. I have to keep reminding myself that carrot storage is just one part of the farm, and there are so many other parts all working together to make it pretty great. 

I hope this March share finds you all well, and enjoying the things of life that we all get to enjoy, no matter the circumstances.  

For the persevering farm crew, 

Karin 

 

In your share this month:

Cabbage – Carrots – Beets – Onions – Parsnips – Fingerling and yellow potatoes – Rutabaga

 

Raw rutabaga and carrot salad

1 rutabaga

3 carrots (purple would be pretty, if you still have some)

1 large apple

1/2 cup walnuts chopped (optional)

For the dressing:

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp honey

2 tsp dijon mustard

Shred the rutabaga, carrots and apple in a food processor, spiralizer, or grater (or do small matchsticks). Add the walnuts (optional).

In a separate bowl, combine the ingredients for the dressing and whisk until smooth. Pour over the salad ingredients and toss until coated.

Enjoy chilled or at room temperature!

Old Farm Favorite: Cabbage Salad Dressing

1/2 c butter milk or yogurt, or 1/4 c olive oil
1/2 c mayonnaise
1 T horseradish
1 t stone ground mustard
1 t salt
1 to 2 cloves garlic, finely chopped

Mix in a bowl. Use on fresh cabbage salad. Store in refrigerator for later use. Can easily halve or double.